Lets start out with the pork rub:
In a bowl combine the following:
~ 1 tbsp of freshly ground black pepper
~ 1 tbsp of cayenne pepper
~ 1 tbsp of paprika
~ 1 tbsp of ground cumin
~ 1 tbsp of salt
~ 2 tbsp of essence (recipe to follow)
~ 3 tbsp of soft dark brown sugar
Recipe for the essence:
~ 2 1/2 tbsp of paprika
~ 2 tbsp of salt
~ 2 tbsp of garlic powder/granules
~ 1 tbsp of black pepper
~ 1 tbsp of onion powder
~ 1 tbsp of cayenne pepper
Pork Rub
The cut of meat that you want is pork shoulder. This is just a Sainsbury's Basic cut, 1.456kg that cost all of £4.79. But I would definitely recommend a decent cut of meat.
So once we have our pork rub made up and our pork shoulder we want to place our pork in a bowl and rub all of the rub all over the pork, into every nook and cranny.
Cover it with clingfilm....
...and place in to your fridge for a minimum of 4 hours. I like to keep it in the fridge over night, this particular piece is being kept in for 2 nights to draw in extra tasty flavour!
The next important step is the wet mop basting sauce that we will be basting our pork in during its cooking time.
In a bowl combine in order and mixing well after each addition:
~ 1 cup of vinegar
~ 1 cup of apple cider vinegar
~ 1 tbsp of soft brown sugar
~ 1 tbsp of Schwartz black and red pepper
~ 1 tbsp of crushed black pepper corns
~ 1 tbsp of salt
Cover up and place in the fridge until ready to use.
Method
Before we are ready to cook our meat we need to bring it up to room temperature. So take it out of the fridge and over night the meat would have released it juices and turned the pork rub in to a liquid.
Preheat the oven to 140 degrees C or gas mark 1. We are going to be slow cooking this over 7 hours.
Place your meat in a backing tray and cover with tin foil.
Every 45 minutes we will be basting the meat with the wet mop sauce. I leave it in the bowl on the side and spoon in the wet mop sauce as and when I need it.
After first basting
Continue this for your 7 hour cooking time.
Once cooking time is up remove from the oven and allow to rest for 20 to 30 minutes.
Pull the meat apart and place in a bowl. Any juices left over in your baking tray pour all over the meat. Serve up with bread rolls ( to make your sandwiches ) chips/wedges, coleslaw, corn on the cob and your homemade BBQ sauce and enjoy your meaty feast!
Next time I do this I'm going to have a go with a brisket. If you try this let me know! I was also told repeatedly by my boyfriend that it was spicy, I didn't think it really was but if you have milder tastes like him be warned!
Enjoy!
Jeni x
